Winter Bread Salad With Prosciutto And Kale

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   ["To make the dressing, combine the lemon juice and vinegar in a small bowl. Add the smashed garlic clove and whisk in the olive oil.", "For the salad...Remove the kale's tough stem by holding onto its tip and yanking your fingers along it's length, like a rip cord. You'll end up with the thick stem in one hand and the kale leaf in the other. Cut the leaves into 1/4"" ribbons and put them in a large salad bowl. Now it's time to massage the kale (you wouldn't BELIEVE the day it's had). To relax the greens, light a candle... just kidding... sprinkle the kale with a teaspoon of salt and work it over with your hands, squeezing and tossing, squeezing and tossing. Lo and behold, the kale will begin to wilt. Set it aside, leave it in peace.", "Toss the bread cubes in olive oil and sprinkle with salt. Preheat a large skillet over medium-high heat and toast the bread. Turn the bread every few minutes with a spatula until the cubes are golden on all sides. Take the skillet off the heat.", "Combine the salad ingredients with the kale: toss in the Romaine, shredded prosciutto, mozzarella, drained currants and toasted bread. Fish the crushed garlic out of the dressing, then dress the salad, and you're done."]

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